Taking a peek in most people's kitchen pantry or cupboard would no doubt reveal a gourmet cook's nightmare of only olive oil. So here is a quick guide to the wonderful uses of olive oil, and the oils you should be using and when.
Beauty of Olive Oil
A salad partner as a vinaigrette - simple add olive oil, sherry wine vinegar, garlic, dijon mustard & pepper
Replace butter in lemon cake recipe for improved deliciousness
Mix with balsamic vinegar for a wonderful bread dip
Infuse with flavors
Some unexpected uses; remove paint or chewing gum from hair, TLC for your hair, shine stainless steel, dust wood furniture, unstick a zipper, lubricate a squeaky door, add to cat food to prevent hair balls, repair cracked heels, use as a shaving cream substitute, soothe chapped lips, remove eye makeup, rejuvenate your skin.
Smoke point of 325-375f/162-190c.
Should not be used to sear steak, fish, pork, lamb, burgers, roasting a chicken or roasting vegetables if your oven is hotter than 400f.
Guide to the Other Cook Oils and Lards
Peanut Oil; Smoke point of 450f/232c, pale in color with a nutty scent and strong flavor. Great for deep frying , Asian, & stir fries. Store in a cool dry place, & keeps for only a few months so buy in small quantities.
Coconut Oil; do not exceed 350f/176c, good for non-dairy baked recipes, and gives off a tropical scent.
Canola Oil; Similar to vegetable oil with a smoke point of 400f/204c. Made from the rapeseed plant. Has a shelf life of one year if kept in a cool dark place.
Vegetable Oil; neutral smell with a smoke point of 400f/204c. Good for high heat sautéing & frying
Grapeseed Oil; High smoke point of 420f/215c. Light green in color, less expensive than EVOO and can be used in vinaigrettes, allowing the other ingredients to shine.
Avocado Oil; High smoke point of 520f/271c, used for sautéing, roasting, searing, & vinaigrettes. Store in a cold, dark place.
Sesame Oil; High smoke point of 410f/210c, and unlike Peanut oil has a neutral flavor. Good general purpose oil for sautés, roasts, etc. Store in a cool cupboard.
Sunflower Seed Oil; Smoke point of 450f/232c, great for searing & sautéing. Has a shelf life of less than a year if stored in a cool, dry place.
Toasted Nut and Seed Oils; Think walnut, pistachio, sesame oils. Big on flavor, typically pricey, and best in salads & soups for a more expensive flavor.
Flaxseed Oil; Crisp nutty flavor, best used in dressing, sauces, or as a finisher. Great for seasoning cast-iron pans. Also goes by the name Linseed Oil. Known to improve heart health & reduce inflammation.
Soybean Oil; Smoke point of 450f/232c. Incredibly versatile, it can be used in frying, baking, & roasting. Health benefits for heart, skin, & bones.
Safflower Oil; Smoke point of 450f/232c. can go up to 500f/260c. Rich source of unsaturated fatty acids & has a neutral flavor, considered one of the best choices for cooking at high temperatures, especially for indulging in deep-fried foods. .
Vegetable Shortening; Smoke point of 325f/162c. Great for light, flaky texture in pie crusts, & biscuits. Usually used in place of butter or lard. Vegetable shortening coats the flour, preventing water from activating the formation of gluten that prevents the dough from forming.
Lard; Smoke point of 375f. The original shortening, it comes from the rendering of the fatty tissue of a pig. When cooking bacon, the fat can be saved, refrigerated, and used in pie dough to add extra level flavor.
Butter; Smoke point of 350f/176c. Can be used in dough, but will produce a denser dough as it contains water that activates the gluten.
Commentaires